Preheat the oven to 325°F.

Place the fresh ham on a rack in a large covered roaster. Add enough water to the bottom of the roaster so the ham is sitting slightly above the water, not submerged.

Cover the roaster and bake at 325°F for approximately 20 minutes per pound. Cooking time will vary depending on the size and shape of the ham, so use the internal temperature rather than time alone to determine when it is done.

About 30–45 minutes before the estimated cooking time is complete, begin checking the internal temperature with a meat thermometer. Insert the thermometer into the thickest part of the ham, avoiding the bone if there is one.

Cook the fresh ham until it reaches at least 145°F internally. Remove it from the oven and allow it to rest for at least 3 minutes before carving. The temperature will continue to rise slightly during the rest.

Transfer the ham to a cutting board or serving platter and let it rest while you prepare the rest of the meal.

Prepare the potatoes. Either cook and mash the potatoes yourself or prepare instant mashed potatoes according to the package directions. We usually use instant potatoes for convenience.

Make the gravy using the cooking liquid from the roaster. Strain the liquid to remove any solids. Thicken the liquid with a flour-and-water slurry. We also like to add a packet of pork gravy mix for additional flavor and thickening.

Prepare the No Peek Dumplings according to the separate recipe. Start them about 20 minutes before you plan to serve the meal.

Slice the ham and serve with sauerkraut, mashed potatoes, gravy, and No Peek Dumplings.